Quiche is already one of the most versatile dishes out there, but swapping out the traditional pastry crust for a golden layer of mashed potatoes? That takes it to a whole new level.
This version is a bit rustic, a little messy, but absolutely delicious. The potatoes form a crispy, slightly creamy base that holds all the rich flavors of Bak Kwa, caramelized onions, spinach, and cheese together. It’s hearty enough to be a full meal and comes with the bonus of using up any leftover Bak Kwa from Lunar New Year (or you can easily substitute bacon).
There’s something deeply satisfying about the combination of smoky, sweet Bak Kwa, melted cheese, and eggs baked into the potato crust. The onions add depth, the spinach brings a bit of freshness, and the hint of nutmeg ties everything together with warmth.
Since we’re skipping the usual pastry crust, this quiche feels a little lighter, but still indulgent in all the right ways. And the best part? You don’t have to worry about chilling, rolling, or blind baking any dough—just press, fill, and bake.
If you love quiche but want an easy, no-fuss version, this recipe is worth a try. It’s perfect for brunch, meal prep, or even a cozy dinner. Plus, it’s a great way to use up pantry staples without sacrificing flavor.
Serve it hot out of the oven with a simple salad on the side, and you’ve got a meal that feels comforting, satisfying, and just a little bit special.
Ingredients:
(Make one 10 inch quiche)
Yukon Gold Potatoes, 850g
Sea Salt, Pinch
Spinach Frozen, 3 Cups or Fresh Spinach
High Quality Olive Oil, 2 TBSP + More For Greasing
Yellow Onion Finely Sliced, 1
White Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Dried Thyme, Pinch
Black Pepper, Pinch
Nutmeg Freshly Grated, Pinch
Parmigiano Reggiano, For Grating
Bak Kwa Homemade Finely Diced, 4 Slices Or Bacon, 8 Slices
Cheddar, For Shredding
Eggs, 4
Heavy Whipping Cream, 60g
Parsley Coarsely Chopped, A Handful
Equipment:
Oven
Sauce Pot
Cast Iron Skillet
Directions:
Please visit my "Bak Kwa" page for the recipe.
Wash the potatoes thoroughly, scrubbing them clean.
Transfer to a pot of water, fully submerged.
Season with salt and stir it.
Bring it up to a simmer and cook until the potatoes are fork tender.
While the potatoes are cooking, you can prepare the rest of the ingredients.
*I am using frozen spinach. If you are using fresh ones, you can skip this step.*
Blanch the frozen spinach in a pot of simmering water for 1 min or until fully thawed.
Drain and set it aside, reserving the blanching liquid.
*If you use bacon instead of Bak Kwa, follow these steps:
Add the bacon and a splash of hot water in a skillet over medium heat.
Cook until the water has evaporated.
Continue cooking until the bacon is browned.
Remove from heat and coarsely dice.
Set it aside until ready to use.
Continue cooking the rest of the ingredients in the same skillet with the rendered bacon fat with the directions below.*
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt and white pepper.
Saute until lightly caramelized.
Add in garlic, thyme and the blanched spinach or fresh spinach.
Saute until well combined and the spinach has wilted, if using fresh ones.
Add a splash of that reserved blanching liquid to deglaze.
Transfer and set it aside.
Lightly grease the skillet with some olive oil.
Once the potatoes are fork tender, preheat the oven to 205 degrees celsius or 400 fahrenheit.
Drain the potatoes and transfer them to the greased skillet.
Press and lightly mash the potatoes to cover the entire skillet, pushing to the sides as well, with the help of a flat bottom glass. You can use your hands if the potatoes are cool enuff to handle. Do not worry, it doesn't have to be perfect.
Season the potatoes with salt, black pepper and nutmeg.
Grate some parmigiano.
Scatter half of the bacon or Bak Kwa over the top.
Followed by some freshly shredded cheddar.
Next, distribute the entire spinach mixture evenly across, the remaining bacon or Bak Kwa and more shredded cheddar.
In a large bowl, whisk together eggs and cream until well incorporated.
Drizzle over the quiche.
Even the fillings out.
Lastly, grate some parmigiano over the top.
Wack in the oven and bake for 25 to 30 mins or until the fillings are set.
Garnish with some parsley.
Slice and serve immediately.
The bak kwa amps up the flavors...
Rustic and yummilicious...
Subway Surfers Online is an immersing game. The main goal is to evade capture by law enforcement for as long as possible.